That’s right–not Kentucky Fried. OVEN fried. 🙂
Brother Jeffrey shared Mom’s recipe for Potato Chip Chicken the other day, so I thought I’d pass it on to you.
His family ate it for their Christmas dinner, which they had a few days after the 25th when his daughter and her family made it home. (Any day’s Christmas when you’re family is together. Right?)
And as Brother Jeffrey says, “The proof of a good recipe is when you eat it all–even when it’s leftovers.”
So, here’s his recipe.
Jeffrey’s Potato Chip Chicken
Enough chicken for your crew, cut up.
dip in Pet Milk
roll in crushed potato chips to cover really well.
Put on baking sheet and bake at 400 degrees for one hour or until all pink is gone.
Thinking about JPCC, I remembered a similar recipe that came from Pryor Creek.
Pryor Creek Chicken
Melt 1 stick of butter (1/2 C) in baking dish.
Roll cut up chicken in biscuit mix and put in melted butter
Cover with foil.
Bake at 400 degrees for 45 minutes, then 350 degrees for 15 minutes.
Easy Peasy, right? 🙂
With all this chicken talk, I remembered one more. It’s from Ina Garten, the Barefoot Contessa and one of my favorite cookbook authors.
This is from the Food Network website.
BTW: I’ve made this recipe several times, and I’ve never soaked the chicken in buttermilk over night. Usually, I dip it in the buttermilk and get to cooking. 🙂
Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
- Prep Time:
- 15 min
- Inactive Prep Time:
- 10 hr 0 min
- Cook Time:
- 40 min
- 6 servings
- 2 chickens (3 pounds each), cut in 8 serving pieces
- 1 quart buttermilk
- 2 cups all-purpose flour
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- Vegetable oil or vegetable shortening
Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 350 degrees F.
Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don’t crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.